If you were either intrigued or not scared off by the title of this post, thank you for taking a peek!
In my last post, I offered a simple recipe for indulgent spiked hot chocolate. While one could easily make it vegan by substituting a non-dairy milk – such as almond, soy, or coconut – I’d like to offer now a version for those watching their sugar intake and avoiding dairy.
If you have read any of my previous posts, you probably noticed that I have no real sensitivities to dairy (much less anything against it) and have not avoided sugar. However, I have on several occasions participated in the Whole Life Challenge, which “bans” sugar and most dairy products (along with wheat and most processed foods). I was inspired to create a cocoa that was compliant with this diet, and this version complies and totals only about 50 Calories per 8 oz. (220 mL) serving. So instead of reaching for an artificially sweetened diet hot cocoa box mix, try this one. Feel free to substitute your favorite non-dairy milk, though I find that coconut milk really doesn’t work well in this recipe. The almond, in my opinion, is the perfect pairing.
Healthy Diplomat's vegan hot cocoa
Ingredients:
- 8 oz. (220 mL) unsweetened almond milk (preferably vanilla flavored)
- 2 heaping teaspoons (about 3/4 tbsp.) unsweetened cocoa powder
- 1 tsp. vanilla extract
- 2-3 tsp. stevia or naturally derived fruit sugar substitute/sweetener (recommended: Truvia brand) to taste
Heat the almond milk until it begins to steam and approaches the boiling point; whisk in the vanilla, stevia, and cocoa powder. If desired, add 1 tsp. chopped or ground unsweetened chocolate. When all ingredients are incorporated, serve with an optional dash of ground nutmeg.
The Culinary Diplomat 